Empanada, a popular pastry from Argentine cuisine, is made by wrapping a spiced ground meat filling in dough folded into a crescent shape and baking it. Its practical, individually served form makes it a frequent choice for parties and gatherings.
Add the melted butter, egg, cold water, and salt, then knead with the flour into a smooth dough; cover and let it rest for 15 minutes.
Sauté the ground beef with onion and red pepper, then season with cumin, red pepper flakes, and salt; set aside to cool.
Roll out the dough into a round shape, place the cooled ground beef filling in the center, fold it into a crescent shape, and press the edges tightly closed with your fingers in a braided pattern.
Brush the tops with egg yolk and bake in a preheated oven at 200 degrees until golden brown.
Important: Seal the edges by pressing them into a braided pattern with your fingers, or the filling can leak out while baking. Allergens: contains wheat (gluten), milk and dairy, egg.
Adding a few pieces of olive to the filling brings the empanada's flavor closer to the traditional Argentine style.
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